Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod
, cream, spices
and brown sugar
in a heavy-bottomed, medium saucepan
the mixture over low heat. Remove from heat, and let the mixture steep
for 1 hour. While the mixture is steeping, reduce the maple syrup
by 1/3 over medium-low heat.
Combine the egg
yolks and salt in a large bowl and whisk
just to blend
. Bring cream mixture back to a simmer
. Dissolve the reduced syrup into the hot milk mixture.
While gently whisking the yolks, drizzle
in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard
is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
the custard through a fine sieve
. Press out all the liquid in the vanilla bean
and discard bean. Stir in the bourbon
and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
Transfer mixture to an ice cream
machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Once frozen, mix in walnut brittle and serve.